Panna Cotta Recipe
Make Panna Cotta Recipe in just 4h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Panna Cotta Base
Optional Serving / Topping
Method
Panna Cotta Base
- 1
Bloom the gelatin
Sprinkle the 1 teaspoon of powdered gelatin evenly over 2 tablespoons cold water in a small bowl. Let sit undisturbed for 5–10 minutes until the gelatin absorbs the water and becomes spongy.
- 2
Warm milk, cream and sugar
Combine 1 cup whole milk, 1 cup heavy cream and 1 tablespoon granulated sugar in a small saucepan. Add a pinch of fine sea salt and the scraped seeds from 1 vanilla bean (or 1 teaspoon vanilla extract). Warm over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling and just begins to steam (do not boil), about 5–7 minutes.
- 3
Dissolve the gelatin
Remove the pan from heat. Add the bloomed gelatin to the warm cream mixture and stir gently until the gelatin is completely dissolved, about 1–2 minutes. If using a vanilla bean pod, remove and discard it now. Taste and adjust sweetness if desired.
- 4
Strain (optional) and pour
For an ultra-smooth texture, strain the mixture through a fine-mesh sieve into a measuring cup or bowl with a spout to remove any undissolved bits or vanilla pod remnants. Pour the warm mixture evenly into 4 (4- to 6-ounce) ramekins or molds. Leave room at the top for garnishes if desired.
- 5
Chill to set
Let ramekins cool to room temperature for about 15–20 minutes. Cover each ramekin with plastic wrap (touching the surface is fine) or place them uncovered then cover with foil. Transfer to the refrigerator and chill for at least 4 hours, preferably 6 hours or overnight, until firmly set.
Serving and Toppings
- 6
Prepare berries and sauce
If using fresh berries, wash and pat dry. Hull and slice strawberries if using. If using a berry sauce, warm it slightly or bring to room temperature. For a quick homemade coulis: simmer 1 cup berries with 1–2 tablespoons sugar and 1 tablespoon water for 5 minutes, mash, then strain if a smooth sauce is desired.
- 7
Unmold or serve in ramekins
To unmold: briefly run a thin knife around the edge of each panna cotta. Dip the bottom of each ramekin in warm (not hot) water for 5–8 seconds, then invert onto a serving plate and lift the ramekin off. If it doesn't release, repeat briefly. Alternatively, serve directly in the ramekins.
- 8
Plate and garnish
Spoon berry sauce over or alongside the panna cotta, arrange fresh berries on top, and garnish with mint leaves. Dust lightly with powdered sugar if desired. Serve chilled.